Doo‐Jeong Han

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2009 · 307 citations

Food Chemistry, Rice Bran Fiber, Food Colloid +9

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2009 · 244 citations

Nutrition, Rice Bran Fiber, Food Composition +9

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2009 · 196 citations

Rice Bran Fiber, Food Engineering, Food Processing +4

Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2010 · 137 citations

Food Chemistry, Rice Bran Fiber, Heat-induced Gel +9

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han et al. · Meat Science · 2011 · 130 citations

Food Chemistry, Nutrition, Food Composition +10